Potato, Cauliflower, Chickpea and Green Pea Curry

Hi All,

I hope you are all well. The original recipe from the Boston Globe called for 3 pounds of potatoes. Since I have been eliminating potatoes, pasta, and all things carby (filled with carbohydrates) from our diet, I substituted cauliflower for most of the potatoes.

If you have the time to prep some of the items before you start cooking, I would encourage you to cut up everything ahead of time. If you have some small bowls you can put the cut up ingredients in them or if you don't you can make piles on a large plate or on some waxed paper. Then you can just cook instead of having to stop and wash and chop. 

1 tablespoon butter

Heat the butter over medium high heat in a large pot or flameproof caseserole.

1 onion chopped
3 cloves garlic, chopped
1 jalapeno, seeded and chopped (I think this is optional, because I usually forget to buy them, I think you can substitute 1/2 teaspoon crushed red pepper)
1 piece fresh ginger, peeled and finely chopped
1 tablespoon mustard seed
Salt and black pepper to taste

Add the above ingredients and cook stirring for about 5 minutes or until the onion softens.

2 tablespoons curry powder

Add the curry powder and cook stirring for about 1 minute, or until fragrant.

1 can diced tomatoes

Add the tomatoes and cook, stirring for 2 minutes.

1 pound yukon gold potatoes, cut into 1 inch pieces

Add the potatoes, stir to coat.

3 cups water

Add the water and bring liquid to a boil over high heat, uncovered for 5 minutes.

1  head cauliflower, cut into 1 1/2 inch pieces
1 can chickpeas (15 ounces) drained and rinsed
1 cup frozen green peas

Stir in the above ingredients and cook for about 4 minutes until the peas are hot and the cauliflower is slightly cooked.

1/2 cup plain yogurt
Juice for 1 lime
1/4 cup chopped cilantro

Remove the pot from the heat and stir in the above ingredients. Taste to see if you need to add more salt or pepper. 

4 scallions, thinly sliced

Sprinkle top with scallions.

Traditionally curry would be served with rice, but since we have been also avoiding rice, I would probably serve this with some wilted greens or a salad. Also a cut mango or grapes, something with a bit of sweetness would round out this meal.

It's a lot of chopping but once you've done that, the actual cooking part is quite fast. Hope you enjoy the curry. If you have any leftover, I'll post how to use the leftovers to repurpose into delicious samosas.

Hugs,
Mameekosan